Potato, Spinach and Red Bell Pepper Salad with Warm Bacon Vinaigrette

Ingredients

• 1  bacon chopped
• 1 cup celery thinly sliced
• 1  garlic clove minced
• 2 tablespoons olive oil extra-virgin (preferably )
• 1  bell pepper red
• 3 tablespoons red wine vinegar 
• 1 pound yukon gold potatoes peeled cut into 3/4-inch pieces

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• broiler
• slotted spoon

Directions

1. Steam potatoes just until tender, about 7 minutes.
2. Transfer potatoes to large bowl. Char bell pepper over flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop pepper.
3. Transfer to bowl with potatoes.
4. Sauté bacon in small skillet over medium heat until crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain.
5. Whisk vinegar, oil and garlic in small saucepan. Stir over low heat just until warm, about 1 minute. Stir in bacon.
6. Add warm vinaigrette to potato mixture.
7. Mix in celery and spinach. Season to taste with salt and pepper and serve.
8. Per serving: calories, 164; total fat, 8 g; saturated fat, 1 g; cholesterol, 1 mg.
9. Bon Appétit